I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

By Destiny Stone

Published on 07/22/2010

What can I say, I love churros. I miss going being able to indulge in
the warm delight of fresh churros. It is amazing that so many foods can
be converted easily to gluten-free, and lucky for me, this is one of
them. Traditional Churros from Spain are not made with cinnamon, but I
love cinnamon churros. However, I am also including the more
traditional way of eating churros, a recipe for chocolate dipping sauce.

What can I say, I love churros. I miss going being able to indulge in the warm delight of fresh churros. It is amazing that so many foods can be converted easily to gluten-free, and lucky for me, this is one of them. Traditional Churros from Spain are not made with cinnamon, but I love cinnamon churros. However, I am also including the more traditional way of eating churros, a recipe for chocolate dipping sauce.

Churro Ingredients:

1 cup water

3 eggs

½ cup butter or butter substitute

¼ teaspoon salt

1 cup gluten-free all-purpose flour

vegetable or olive oil

¼ cup sugar

⅓ teaspoon ground cinnamon

Directions:

Prepare to fry the churros by heating oil in a pan (1 to 1&½ inches) to 360 degrees F.

To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.

Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.

Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators' tube with large star tip ( the kind use to decorate cakes).

Squeeze 4-inch strips of dough into hot oil.

Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.